Double Or Half

1. A Start 8 °C Add 25% to your bacteria ? A Salmonella Double or Half Good hand washing Take away 2,500 bacteria Improvement Notice Miss one go if your bacteria are above 10,000 B Wash up Remove ½ of your bacteria when you pass this square B Bacillus Cereus 37 °C Double your bacteria ? Double or Half D Staphylococcus aureus ? 75 °C Remove 80% of your bacteria Prohibition Order Miss two goes if your bacteria are above 20,000 C Clostridium perfingens Clean as you go Take away 5,000 bacteria Roll the dice C D Bacteriopoly ? Double Or Half Team A 3 Team B 3 Team C 3 Team D 3 How to Play D C B A High Score 2 Message 6 C D A B Add 20,000 bacteria Double or Half

2. How to play Bacteriopoly • Each team chooses a bacteria and starts with 100,000 of them. • The aim is to reduce your bacteria as much as possible – the winner will be the first with no bacteria left or the lowest number after a set amount of time. • Use the dice to move your counter– if you land on your bacteria square your amount will double, if you land on another bacteria square your amount will be halved as different bacteria have to compete for space. Next

3. How to play Bacteriopoly • To start the game choose the number of teams who will be playing Next

4. How to play Bacteriopoly • Now choose your bacteria Next

5. How to play Bacteriopoly • To start the game, click on home and roll the dice. The team whose number equals the dice value goes first • The next team to roll is shown on the dice. You can change this by clicking on one of the counters at the bottom of the screen • Use a calculator • to update your scores • here. Have fun! Get playing

6. Start 8 °C Add 25% to your bacteria ? A Salmonella Double or Half Good hand washing Take away 2,500 bacteria Improvement Notice Miss one go if your bacteria are above 10,000 Wash up Remove ½ bacteria When you pass This square B Bacillus Cereus 37 °C Double your bacteria ? Double or Half D Staphylococcus aureus ? 75 °C Remove 80% of your bacteria Prohibition Order Miss two goes if your bacteria are above 20,000 C Clostridium perfingens Clean as you go Take away 5,000 bacteria Bacteriopoly How many teams? 1 2 3 4 Add 20,000 bacteria Double or Half

7. A Salmonella B Bacillus Cereus C Clostridium perfingens A B D C D Staphylococcus aureus Found in raw meat, milk, eggs, poultry Found in rice, cereals, dust, and soil Found in raw meat, poultry, soil, excreta Found in human nose, mouth, skin

8. 100,000 A 100,000 B 100,000 C 100,000 D

9. 1 4 2 3 6 7 5 8 12 11 9 10 13 14 16 15 Double or half

10. Double or half Sorry, that is wrong. You will have to double your bacteria Scores

11. Double or half Well done, you can now halve your bacteria Scores

12. 1 Double or half Which of the following is the most critical control for Bacillus cereus in a cold rice salad? A. Regular handwashing B. Washing of raw ingredients C. Use of blast chiller D. Sanitizing of food contact surfaces

13. 2 Double or half Why do food handlers who are healthy carriers present significant risks to a food business? A. They are likely to carry more infection than a convalescent carrier B. They cannot be easily detected as they have no symptoms C. Their standards of hygiene are usually poor D. Their symptoms may increase infection levels

14. 3 Double or half Food can be spoiled by: A. Mould, bacteria and detergents B. Pathogens, bacteria and irradiation C. Bacteria, mould and enzyme activity D. Enzyme activity, bacteria and refrigeration

15. 4 Double or half The refrigeration of food at 5° C: A. Stops the growth of some enzymes B. Stops the multiplication of all pathogenic bacteria C. Slows down the production of spores D. Slows down the multiplication of pathogenic bacteria

16. 5 Double or half Which of the following describes features of viruses that cause food poisoning? A. Multiply in the food, can be transmitted by person to person contact and the infective dose is usually small B. Can only be transmitted through food, the infective dose is usually high and they multiply in the body C. Multiply in the body, the infective dose is usually small and they can be transmitted by person to person contact D. The infective dose is usually small, they multiply in the food and can only be transmitted through food

17. 6 Double or half The bacteria most likely to be on raw poultry are: A. Clostridium perfingens and Salmonella B. Listeria and Bacillus cereus C. Clostridium perfingens and Staphylococcus aureus D. Escherichia and Staphylococcus aureus

18. 7 Double or half Which of the following are most likely when there are poor personal hygiene standards? A. Microbiological contamination and physical contamination B. Microbiological contamination and metallic food poisoning C. Chemical contamination and allergic reaction D. Physical contamination and metallic food poisoning

19. 8 Double or half Spoilage of food is mainly caused by: A. Salmonella, Clostridium botulinum and Listeria B. Bacteria, moulds and enzyme activity C. Metals, chemicals and poisonous plants D. Viruses, chemicals and pathogens

20. 9 Double or half High risk foods can be best described as: A. Ready to eat foods which will support bacterial growth B. Raw food which contains viruses and pathogens C. Food containing a high number of bacteria D. Unwashed food with soil and dirt on it

21. 10 Double or half Staphylococcus aureus food poisoning usually occurs as a result of: A. Incorrect cooking and cooling of meat and poultry B. Inadequate washing of vegetables prior to cooking C. Inadequate personal hygiene of food handlers D. Incorrect canning process for salmon and beef

22. 11 Double or half In which of the following might bacteria form spores? A. Temperature too high or too low B. Temperature in the danger zone C. During slow cooking D. After slow defrosting

23. 12 Double or half The main danger in placing food that is still warm in the refrigerator is: A. The food will cool down too quickly B. The refrigerator temperature will rise C. Condensation may form on surfaces D. It will take up valuable space

24. 13 Double or half What is the phase of bacterial growth where bacteria numbers remain constant as the number produced is equal to the number dying? A. The Stationary Phase B. The Log phase C. The Lag phase D. The Decline phase

25. 14 Double or half Which of the following bacteria are both able to form spores? A. Clostridium botulinum and Staphylococcus aureus B. Escherichia coli 0157 and Campylobacter enteritis C. Bacillus cereus and Clostridium perfingens D. Clostridium botulinum and Listeria monocytogenes

26. 15 Double or half Which of the following are food borne diseases where a relatively small number of organisms is capable of causing illness? A. Clostridium botulinum and Listeriosis B. Staphylococcus aureus and Campylobacter enteritis C. Escherichia coli 0157 and Viral gastroenteritis D. Paratyphoid fever and Clostridium perfingens

27. 16 Double or half Which of the following toxins form part of the cell wall and are released on the death of the bacteria, usually in the intestines of people? A. Exotoxins B. Mycotoxins C. Pyschotoxins D. Endotoxins

28. 1 2 3 4 5 8 6 7 11 12 9 10 15 14 16 13 ?

29. ? 1 Spores are forming as the heat goes up! If you are Bacillus Cereus or Clostridium perfingens add 25% to your score. If you are non-spore forming like Salmonella and Staphylococcus aureus your score stays the same. Scores ? ?

30. ? 2 Cooked rice left too long in a warm kitchen. If you are bacillus cereus add 50%, if not your score stays the same. Scores ? ?

31. ? 3 A food worker sneezes over food! If you are Staphylococcus aureus add 20,000 to your score, if not your score stays the same. Scores ? ?

32. ? 4 A food handler cleans his fingernails! If you are staphylococcus aureus take away 10,000 bacteria, if not your score stays the same. Scores ? ?

33. ? 5 Chicken is cooked to a core temperature of 75 °C. If you are salmonella or clostridium perfingens reduce your bacteria by 85% , if not your score stays the same. Scores ? ?

34. ? 6 Your bacteria are in the declinephase as more are dying than are being produced. Reduce your amount by 75%. Scores ? ?

35. ? 7 Your bacteria are in the log phase where there is rapid multiplication. Double your bacteria numbers. Scores ? ?

36. ? 8 The food your bacteria is on has a pH level of 7 which is ideal for bacterial growth. Increase your numbers by 50%. Scores ? ?

37. ? 9 The food you are on has a pH level of 4 which means that the acid environment is not suitable for bacterial growth. Your score stays the same. Scores ? ?

38. ? 10 You bacteria are in the presence of oxygen. If you are salmonella, bacillus cereus or staphylococcus aureus you must double your score as these can multiply with or without oxygen (aerobic or anaerobic). If you are clostridium perfingens your score stays the same as you can only multiply anaerobically (without oxygen). Scores ? ?

39. ? 11 The temperature has risen to 52°C. If you are salmonella, bacillus cereus or staphylococcus aureus this is too high for bacterial growth and your score stays the same. If you are clostridium perfingens your score must increase by 50% as you can still multiply although you could double every ten minutes if the temperature was reduced to 46°C! Scores ? ?

40. ? 12 A convalescent carrier of pathogenic bacteria returns to work too early and before getting approval from a doctor. Add 50% to your total. Scores ? ?

41. ? 13 A food handler makes mayonnaise using raw egg yolks. If you are salmonella add 50,000 bacteria. If you are not your score stays the same Scores ? ?

42. ? 14 A food handler wipes down his worktop with a clean dishcloth. This removes 60% of your bacteria so you can reduce your number accordingly. Scores ? ?

43. ? 15 Gravy made from chicken stock not reheated correctly . If you are salmonella or clostridium perfingens add 50% bacteria to your score. If not, your score stays the same. Scores ? ?

44. ? 16 Rice is reheated more than once. If you are bacillus cereus add 50% to your score. If not your score stays the same. Scores ? ?